Friday, October 5, 2012

Exotic Lamb Cutlets

Recipe adapted from Woolworths Fresh Magazine, Issue 79, September 2012, page. 18

Serves 4


¼ cup tandoori paste
¼ cup Greek yoghurt
12 lamb cutlets, French trimmed
(600g roast mixed vegetables- onion, pumpkin, potato, carrot)
2 tablespoon oil
1 garlic clove, crushed
½ teaspoon ginger, grated
½ cup water
400g tinned chickpeas, drained and rinsed
150g green beans, cut into 5cm lengths
1 punnet cherry tomatoes, halved
50g baby spinach
lemon wedges, to serve

  1. Combine tandoori paste and yoghurt in a bowl. Add cutlets and turn to coat well. Marinate for at least 30 minutes (better overnight).
  2. Meanwhile, chop onion, potato, pumpkin and carrot into smaller pieces (3cm). Heat oil in a large frying pan over medium heat. Add onion, garlic and ginger. Cook for 1 minute. Add vegetables and water, stirring to combine. Cover, reduce heat to low and simmer for 12-15 minutes until nearly tender. Add chickpeas and beans and cook over medium high heat until liquid has evaporated.
  3. Heat a barbecue grill or char-grill pan over medium high heat. Cook cutlets for 4 minutes each side until golden.
  4. Stir cherry tomatoes and spinach into vegetables. Serve cutlets with vegetables and a wedge of lemon.
Notes & Tips

You can also cook this recipe using other cuts of lamb: lamb forequarter chops or lamb mid loin chops

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